JPH0328176B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a biscuit-like food having a biscuit flavor, and more specifically, the present invention relates to a method for producing a biscuit-like food having a biscuit flavor, and more specifically, a mixed raw material mainly composed of wheat flour of a specific composition is subjected to a cooking process to produce a biscuit-like food with a homogeneous structure and a crispy texture. (feeling like that)
The present invention relates to a method for producing a biscuit-like food having a certain excellent texture. [Conventional technology] Traditionally, biscuit manufacturing methods involve flour, sugar, starch syrup, fats and oils, leavening agents, etc., and if necessary, dairy products,
After adding water to a flour-based mixed raw material containing eggs, aromatics, etc., the biscuit dough is mixed and kneaded using various types of mixers. After forming the biscuit dough using various types of molding equipment, it is heated in a moving or stationary oven for 150 to 350 ml of biscuit dough. A method of obtaining biscuit products is performed by baking at a temperature of °C and cooling on a cooling belt. In the biscuits produced by the above method, starch granules are interposed between gluten nets obtained by kneading the dough, and the gluten nets are denatured and solidified during baking to form the product, but starch granules are Due to the low moisture content in the biscuit dough and the significant evaporation of moisture during baking, the biscuit dough does not completely melt and gelatinize, remaining almost in its original shape even after baking, which gives the biscuit its crispiness. [Problems to be Solved by the Invention] However, the conventional biscuit manufacturing method requires a large amount of equipment and installation space, including various mixers for mixing and kneading, molding devices, ovens, and cooling belts. The energy efficiency was low, and the fired products were uniformly flat, with little variation in shape. The inventors of the present invention have conducted extensive research to resolve the drawbacks of the conventional biscuit manufacturing methods described above, and have found that they have added grains to the flour-based raw materials conventionally used for biscuit manufacturing, which are wheat-based flour, sugar, and fats and oils.
Potato or fruit fiber, and milk powder and/or if necessary.
The present invention was completed based on the discovery that a biscuit food with a homogeneous structure and crispy biscuit flavor can be produced by processing a mixed raw material containing a non-fat whole egg and a biscuit extruder using a twin-screw extruder. This is what I came to do. [Means for solving the problem] and [Operation] That is, the present invention provides a flour raw material mainly composed of wheat flour.
20-35 parts by weight of sugar per 100 parts by weight, 5-35 parts by weight
Contains 15 parts by weight of oil and fat, 5 to 25 parts by weight of one or more types of vegetable fibers selected from grain, potato or fruit fibers, and if necessary, powdered milk and/or defatted dried whole eggs. The mixed raw materials were uniformly mixed, and the temperature of the shoeking zone was controlled within the range of 165 to 190℃, and the temperature was adjusted to 28℃.
This is a method for producing a biscuit-like food product, which is characterized in that the cooking process is carried out using a biaxial extruder that rotates at a screw linear speed of m/min or more. The present invention will be explained in detail below. In the present invention, the flour raw material mainly composed of wheat flour includes wheat flour such as soft flour, medium flour, and strong flour, or mixed flour of wheat flour and various starches such as horse lees, corn starch, and wheat flour starch. In order to bring out the flavor, it is preferable that the amount of various starches added is 20% by weight or less of the total flour raw material. In the present invention, as the sugar used to impart sweetness to the product, it is possible to use Somoku, Jojiro, Nakajiro, etc., but sugars with a significantly large amount of reducing sugar can be used during the packing process using a twin-screw extruder. It is not preferred because the coloration is significant. In addition, the amount of sugar added is 20 to 35 parts by weight, preferably 20 to 35 parts by weight, based on 100 parts by weight of flour raw materials, in terms of sweetness and color tone of the product.
~25 parts by weight is preferred. In the present invention, any edible fats and oils can be used as the fats and oils used to impart the flavor and smooth mouthfeel to the product, but edible fats and oils with a small number of carbon atoms and high _C10 to _C12 fatty acids can be used. The use of fats and oils is not preferable because it tends to hydrolyze during the packing process using a twin-screw extruder and generate a soap odor. The blending amount of fat and oil is 5 to 15 parts by weight, preferably 6 to 10 parts by weight, based on 100 parts by weight of the flour raw material, from the viewpoint of the mouthfeel of the product. The fibers used in the present invention include one or more types of vegetable fibers selected from fresh grains, potato fibers, or fruit fibers, and specific examples include sweet potato fiber, rice bran fiber, and apple fiber. Examples include fiber, defatted fiber, potato fiber, etc. When these various types of fibers are added to the mixed raw materials, the starch, carbohydrates, oils, proteins, etc. in the gelatinized wheat flour are uniformly incorporated between the fibers in the dough of the biscuit-like food product, which maintains the crispiness. A product with excellent texture can be obtained. The amount of fiber added is 5 parts per 100 parts by weight of flour raw materials.
~25 parts by weight, preferably 5 to 20 parts by weight.If it is less than 5 parts by weight, the amount of fiber blended is small, and the starch content is the same as if the raw materials for conventional biscuits were directly put into a twin-screw extruder. The grains are melted by the extruder's heat, kneading effect, and shearing force, and become gelatinized and become sticky and hard, resulting in insufficient crispness and product hardness that exceeds 25 parts by weight. Although the product has a low hardness and is crunchy, the amount of insoluble matter is too large, resulting in a product with poor palatability. In order to enhance the flavor of milk powder and eggs in the biscuit-like food produced by the method of the present invention and improve the biscuit-like flavor, milk powder and/or egg may be added to the mixed raw materials as necessary.
Alternatively, it is preferable to incorporate defatted dried whole eggs. In particular, in order to add egg flavor to a biscuit-like food, whole eggs or whole egg powder are added to the biscuit raw material mixture and then processed using a twin-screw extruder. Therefore, by blending defatted dried whole eggs with phospholipids removed from eggs and baking them with a twin-screw extruder, a crispy biscuit-like food with added egg flavor can be obtained. As the milk powder, skimmed milk powder, whole milk powder, etc. can be used, and the blending amount is preferably 2 to 10 parts by weight, preferably 2 to 8 parts by weight, and more than 10 parts by weight, based on 100 parts by weight of the flour raw material. This causes the product to brown, making it taste different from biscuits,
If the amount is less than 2 parts by weight, the flavor of the milk powder will be insufficient. As the defatted dried whole egg, a dried whole egg from which the phospholipid part has been removed is used as described above, and the amount is 1 to 10 parts by weight, preferably 2 to 8 parts by weight, based on 100 parts by weight of the flour raw material. Parts by weight are desirable; if it exceeds 10 parts by weight, the flavor will be different from that of a biscuit, and if it is less than 1 part by weight, the egg flavor will not be felt. The present invention uses the flour raw material mainly consisting of the above-mentioned wheat flour, sugar, oil and fat, and one or more types of vegetable fibers selected from grain, potato or fruit fibers, and optionally powdered milk and/or defatted drying. A biscuit-like food can be easily produced by processing a mixed raw material in which specific amounts of whole eggs are mixed uniformly using a twin-screw extruder. In the present invention, the biaxial extruder is not particularly limited, and for example,
A twin-screw extruder manufactured by Crosloir can be used, but it is of a type that can control the temperature of the feeding zone, shoeing zone, nozzle, etc., and is capable of high-speed operation with a screw linear speed of 28 m/min or more. It can be used with other models as well. Shoe King processing: Set the Shoe King zone to 165-190
The temperature is controlled within the range of ℃. The temperature of the supply zone is preferably 110°C or lower; if it exceeds 110°C, the raw material will bunch up near the supply zone, making it difficult to quantitatively feed the raw material into the loading zone. The temperature of the shoeking zone and die part is
A temperature in the range of 165 to 190°C is preferable; if it is less than 165°C, the flour will not be sufficiently cooked and the raw odor of the flour will remain in the product, while if it exceeds 190°C, the raw material will turn brown significantly, resulting in a product with poor flavor and color. . In addition, there is a correlation between the screw linear speed and the texture of the product subjected to the shoeing process in the case of a twin-screw extruder, and the screw linear speed at the periphery of the screw is 28 m/min or more.
If the speed is less than 28 m/min, the product will not be crispy enough and will be hard. Next, in the method for producing biscuit-like foods of the present invention, tests were conducted to examine the effects of the amount of fiber in the mixed raw material, the screw linear speed of the twin-screw extruder, and the type of fiber blended in the mixed raw material. A detailed explanation will be given based on the results. Table 1 shows the biscuit-like food raw material powder, which is made by blending 100 parts by weight of wheat flour with sugar, oil and fat, and skim milk powder.
A mixed raw material powder containing 0 to 30 parts by weight of
This is the result of measuring the hardness of a product that has been subjected to shoe-sealing treatment using type -45 using a Kiya hardness tester. This shows the average value of the sensory evaluation of the name.

[Table] As is clear from Table 1 above, increasing the amount of fiber such as 〓 reduces hardness and improves crispiness. As shown in sample number 1 in Table 1, the hardness when no 〓 is added is 6.94, but
As shown in Test No. 2, when 5 parts by weight of 〓 was added, the hardness was 2.85, indicating that the crispness was significantly increased. Also, as shown in test number 5, 〓 is 25
If part by weight is added, the hardness will be 2.40, and the flavor in this case is still good, but as shown in Test No. 6, if 30 parts by weight is added, the hardness will be 1.94, which will further increase the crunchiness, but the flavor will be inferior. becomes. Therefore, the amount of vegetable fiber such as 〓 should be 5 to 25 parts by weight,
It can be seen that the amount is preferably 5 to 20 parts by weight. Next, Table 2 shows the amount of each: 10 parts by weight,
For the one containing 20 parts by weight, change the linear speed of the extruder screw from 23 m/min to 35 m/min, use an intermecing screw as the screw, and attach a reverse screw to the tip of the shaft for 10% of the total length. The hardness and sensory evaluation results of biscuit-like food products are shown below.

[Table] As is clear from Table 2, screw linear velocity
It is recognized that a preferable crispy product can be obtained when the speed is 28 m/min or more. Next, Table 3 shows the effects of plant fibers other than 〓 on hardness, crispness, and flavor. Sweet potato fiber, rice bran, apple fiber, and defatted fiber were tested, and crispy products with a hardness of 2.85 or less were obtained in all cases.

[Table] [Effect] In the manufacturing method of the present invention, the mixed raw material containing fibers is subjected to the shoeing process using a twin-screw extruder, so the synergistic effect of the shearing force caused by the blending of various fibers and the screw rotation of the extruder is achieved. This prevents the starch granules in the flour from becoming pregelatinized and incorporated into various fibrous structures, preventing the product from becoming a hard continuum, and also ensures that sugars, oils and fats, proteins, etc. are uniformly incorporated into the product dough. It is presumed that a biscuit-like food with excellent texture that retains its crispiness can be obtained. Furthermore, it is thought that the synergistic effect results in crispness of the product even under conditions where a large amount of sugar is added and starch is sufficiently gelatinized. [Example] Next, the present invention will be described in more detail by showing examples. However, parts indicate parts by weight. Example 1 100 parts of wheat flour, 20 parts of sugar, 10 parts of hydrogenated coconut oil, 4 parts of skimmed milk powder, and 10 parts of wheat were uniformly mixed to obtain a raw material mixed powder, and the mixture was prepared using a twin-screw extruder BC manufactured by Clos Loire, France. When the total screw part of -45 is set as 100, the tip 10 is assembled and set as a reverse screw, and after preheating to 170℃, the above raw material mixed powder is introduced, and the raw material is rotated at a screw linear speed of 28 m/min. Add the mixed powder and add water at the same time to the raw mixed powder.
Add 2 parts to 100 parts and knead, 4
The product obtained by cutting the puffed dough discharged from the m/mφ nozzle with a cutter was a biscuit-like food with a hardness of 2.80 and a crispy biscuit flavor. Example 2 A product obtained by processing a raw material mixed powder in which 100 parts of wheat flour, 22 parts of sugar, 11 parts of palm oil, 4.4 parts of skim milk powder, and 20 parts of skimmed milk powder were added and mixed uniformly by the method described in Example 1. It was a crispy biscuit-like food with a hardness of 2.71 and an excellent biscuit flavor. Example 3 100 parts of flour, 20 parts of sugar, 10 parts of fresh butter,
20 parts of wheat, 4 parts of whole milk powder, and 3 parts of skimmed whole eggs were added, and the product was treated in the same manner as in Example 1. The hardness of the product was
It was a biscuit-like food with a crunchy egg flavor of 2.05 and a high-quality biscuit flavor. [Effect of the invention] As explained above, the present invention mainly uses wheat flour,
By processing a mixed raw material containing various fibers using a twin-screw extruder, we can create a novel biscuit with a homogeneous texture and crispy biscuit-like flavor without using the extensive equipment required in conventional biscuit manufacturing methods. This has the effect of making it possible to easily provide biscuit-like foods.

Claims (1)

[Scope of Claims] 1. 20 to 35 parts by weight of sugar, 5 to 15 parts by weight of fats and oils, and 5 to 25 parts by weight of grains, potatoes, or fruits based on 100 parts by weight of flour raw materials mainly consisting of wheat flour. A mixed raw material made by blending one or more types of vegetable fibers selected from the fibers of A method for producing a biscuit-like food, which is characterized by controlling the temperature at a temperature within 100 m/min and performing a baking process using a twin-screw extruder that rotates at a screw linear speed of 28 m/min or more. 2. The biscuit according to claim 1, characterized in that a mixed raw material prepared by blending 2 to 10 parts by weight of whole fat or skim milk powder to 100 parts by weight of the flour raw material is subjected to a cooking process using a twin-screw extruder. Method of manufacturing similar foods. 3. A biscuit-like product according to claim 1, characterized in that a mixed raw material containing 1 to 10 parts by weight of defatted dried whole eggs per 100 parts by weight of flour raw materials is subjected to a cooking process using a twin-screw extruder. Food manufacturing method.